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Baby Yogurt Melts
www.theconsciousplantkitchen.comA 2-ingredient Frozen Baby Yogurt Melt recipe as a quick baby food snack.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/baby-yogurt-melts/ or scan the QR code here ➡️
Servings: 16 tablespoons (60 drops)
Calories: 10kcal
Ingredients
- 1 cup Dairy-Free Yogurt we used calcium-fortified soy yogurt or coconut yogurt
- 1-2 tablespoons Fruit or Vegetable Puree
Instructions
- In a small mixing bowl, combine 1 cup of yogurt with 1-2 tablespoons of baby fruit or baby vegetable puree. We used spinach puree, mango & carrot puree, and strawberry puree. Use 1 tablespoon of puree if your yogurt is thin and 2 tablespoons of puree for thick yogurt.
- Cover a plate that fit the width of your freeze with a piece of parchment paper
- Use a piping bag to drop the yogurt mixture onto the paper, leaving half a cm of space between each drop - they expand slightly, and you don't want them touching each other.
- Freeze for 1 hour or until set and release the amount needed just before serving. Keep leftovers in the freezer on the plate. Don't stack them in a box, or they stick together.
- Serve from 6 months of age and onwards. Make small drops for kids under 18 months old to avoid choking hazards.
Nutrition
Serving: 1tablespoon | Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin B12: 1µg | Vitamin C: 1mg | Vitamin D: 1µg | Calcium: 19mg | Iron: 1mg | Magnesium: 2mg | Phosphorus: 15mg | Zinc: 1mg